Stout Braised Chicken Thighs


6-8 each, Chicken Thighs (skin-off)

1 1/2 cans, Stout beer

1 Cup, Chicken Stock

8 oz. Cremini mushrooms, sliced 1/4 inch

2 T, All purpose flour

Salt, Pepper

Olive oil, canola oil blend

3 russet potatoes

2 tsp garlic

1 1/2, heavy cream

1 cup Onion, medium dice

1 T Thyme, fresh

1 15 oz package, frozen mixed vegetables

9 oz, butter


1. Heat a large dutch oven pot on medium-high heat.

2. Season chicken thighs with salt and pepper on both sides.

3. Add canola/olive oil blend to dutch oven, sear the chicken thighs on each side for 3-4 minutes or until golden brown. Remove the chicken thighs from the pot, saute onions until golden, and then add mushrooms. Add garlic and saute.

4. Add mixed vegetables, scatter flour over top, and then stir to combine.

5. Deglaze the pan with chicken stock and beer, stir to incorporate flour evenly and then add chicken thighs back into the pot. Bring up to a boil, reduce to simmer, and cover for 15-20 minutes.

6. Add the mixed vegetables, fresh thyme, and season again with salt and pepper. Continue to cook one medium-low heat until thighs are tender.

7. Serve braised thighs over rice or mashed potatoes.

1. Peel and cut potatoes into medium sized chunks, place into a medium size saucepot, cover with cold water, and then add a generous pinch of salt. Bring up to a boil, and boil potatoes until fork tender.

2. Drain potatoes into a colander, then place potatoes into a large mixing bowl.

3. Heat butter and heavy cream until simmering.

4. Gradually pour cream over potatoes and begin to mash with your desired tool, a potato masher or whisk works well.

5. Season with salt and freshly cracked black pepper. Once potatoes are mashed, incorporate as much of the cream mixture until desired consistency.

Heather Sinyard